Make It

MIX first 5 ingredients until blended. Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap untl ready to use; set aside.

SPREAD 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 addtional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.

FREEZE up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet. Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Kraft Kitchens Tips

Storage Know-How

Leftover phyllo sheets can be wrapped tightly and refrozen.

How to Prepare with 18x14-inch Phyllo Sheets

Use a total of 9 phyllo sheets, spreading 1/3 of the filling on each stack of 3 sheets and rolling. (You will have 3 logs.) Freeze, then bake as directed. Cut each log into 10 slices to serve.

Easy to make, but they didn't cut well. I don't know if it was because they were still warm or what. Also, the taste was just okay. I wasn't impressed.

DawnFarah

posted:

10/15/2011

This was easy and great. The Lebanese family who make spinach pie thought I did a great job. I did add cinnamon.

a cook

posted:

10/11/2011

I thought this was wonderful! The video really helped as well. Will be making more and freezing it with the holidays coming up!

taflambas

posted:

9/13/2011

Followed the recipe exactly! It's AMAZING! I am Greek and this was excellent! Just as good as my grandma's!

poukala

posted:

4/25/2011

Made for a party as an appetizer. This was such a HUGE it, people had 2 -3 servings! It was compared to the Greek Spanakopita from Greektown as being just as good, if not better! I was able to make 6 rolls with the filling and cut each roll into thirds.

Chiptress

posted:

4/5/2011

I used this as a side dish and my family loved it!! Never worked with phyllo before but it was easier than I thought. Will be making this again!!

a cook

posted:

3/27/2011

I make this all the time! And everyone LOVES it!!! And I always keep some extra ones in the freezer just in case!

a cook

posted:

1/28/2011

Great appetizer. Used it for a Gourmet group and it was a hit. Would make again. So easy to make.

a cook

posted:

1/14/2011

I used ricotta,cream cheese,(reg package softened)feta,and a little parmesean. Followed rest of recipe. Added a generous amount of chopped fresh mint. Give the fresh mint a try. I think you will love it. Mint is used often in Greek recipes. Mint is used for dolma,as well as a dash of cinnamon.

hansbhai

posted:

12/29/2010

This is a great tasting appetizer, and the best part is it takes a very small amount of time to prepare. Ready in minutes. My guests loved the rolls!